1 1/4 lbs. canned black beans
4 tsp. diced jalapeño peppers
6 cups vegetable broth
1/2 tsp. garlic powder
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. cayenne pepper
3/4 tsp. ground black pepper
Hot sauce, to taste
1 Tbsp. cornstarch
Cilantro for garnish
Nondairy sour cream (optional)
• Drain and rinse the beans.
• In a slow cooker, combine the beans, jalapeños, broth, garlic powder, chili powder, cumin, cayenne, pepper, and hot sauce.
• Cook on low for 6 to 8 hours and then purée in a blender in 3 or 4 batches. Purée the last batch with the cornstarch. Return to the slow cooker and cook for 1 1/2 to 2 hours, stirring occasionally. Adjust the seasonings as needed.
• Serve with the cilantro and nondairy sour cream.
Makes 4 to 6 servings
